Quick Zucchini and Cheese Galette
I made this quick zucchini and cheese galette for brunch the other day. We seems to be going to bed late and waking up later these days. As such, I find myself putting together heartier breakfast or brunch dishes more often than ever. This zucchini and cheese galette is tasty, takes a short time to prep and looks gorgeous when done. It’s also extremely versatile and can be eaten for breakfast, lunch or dinner!
During the summer, zucchini are in abundance. My kids and I tried to plant them once but they quickly fall prey to insects, and our brown thumbs. Lol! The ones I get from the grocery stores are always glossy, green and simply looks luscious.
To make this galette is fairly straight forward. There are really 3 key parts to making it. First, you will make a delicious buttery crust. Next, prepare the zucchini slices and cheese mixture, and lastly, putting them together to create the galette!
The hands-on prep is fairly quick – mostly on making the galette crust. Make sure the ingredients for the crust are cold so that the dough will come together quickly. The other is slicing the zucchini into even slices. I find that using a kitchen mandoline ensures a uniform size, but since this is only one zucchini, simply using your very sharp kitchen knife should suffice.
Onto making the galette!
Ingredients for Quick Zucchini and Cheese Galette
I like to gather all the ingredients for the recipe before starting. Based on my past experiences, making sure you have all the items ready minimizes frustrations! Nothing is worst when you are in the middle of making a dish and realizes you are missing half a teaspoon of this or that. So, save yourself some unnecessary aggravation and prep the items so they are easily within reach as you put this, or any other recipes together!
For making the buttery Crust, you will need the following:
1½ cup All Purpose Flour
½ tsp salt
8 Tbs or 1 stick of unsalted butter. It should be very cold, grated or cut into small pieces
¼ cup Greek yogurt, or sour cream
5 Tbs water, very cold. I usually have a cup of cold iced water, with a Tablespoon measuring spoon handy to measure out what I need.
Next, for the galette Filling, you will need:
1 large zucchini, or 2 small zucchinis, sliced into ¼” thick
salt for zucchini
½ cup grated parmesan cheese
½ cup ricotta cheese
¼ cup shredded mozzarella cheese
¼ cup shredded cheddar cheese (or your preferred cheese)
1 egg. lightly beaten
1 tsp garlic, minced
salt and fresh ground black pepper to taste
1 Tbs olive oil
And finally, for the Finishing touches, you will need to create an egg wash with 1 large egg, beaten with 1 Tbs water
1 tsp paprika and/or chilli powder (optional topping for additional pop of taste and color)
Preparing the Galette Crust
Let’s start by making the crust. Whisk together flour and salt to combine. Add grated butter and work in the butter until the mixture resembles coarse breadcrumbs.
Add butter to flour Resembles breadcrumbs
Add yogurt and water and stir until everything comes together into a dough.
Yogurt with water Mixed with flour
Then, pat dough into a ball. Next, wrap with cling wrap and chill in the fridge for 30 minutes.
Dough pat into a disc Wrap and ready for fridge
Preparing the Galette Filling
When the dough is chilling, prepare the zucchini. Slice into ¼” rounds and place on top of a pan, lined with a clean kitchen towel or paper towel.
Next, sprinkle salt on top of zucchini and let sit for 20 minutes to draw out the water.
In a small bowl, mix all the cheese with lightly beaten egg, minced garlic, salt and black pepper. Set aside.
Assembling
Preheat oven to 425°F. Next, line a baking sheet with parchment paper.
Then, lightly flour a work surface.
Next, roll out chilled dough into approx. 12″ or 14″ circle. Then, transfer to the prepared baking sheet.
After that, carefully spread out the cheese mixture evenly over the dough, leaving approx. 2″border all around the edge.
Then, pat dry the zucchini slices. Next, arrange the zucchini in a overlapping manner, starting from the outside working in a concentric circle.
Start from the outer rim Working in a circular overlap
Arrange slices in a shingle style It is done when all the slices cover the cheese mixture
Finally, fold the border into the center. The center of the galette will be open, with the zucchini exposed. Then, drizzle the tablespoon of olive oil evenly over the top of the zucchini.
To finish, brush the egg wash over the exposed dough. Optionally, you can sprinkle the galette with paprika and/or chilli powder.
Pop the whole pan into the preheated oven and bake for 30 minutes, umtil the crust is golden brown.
When ready, remove from oven, cool for 10 minutes before serving.
Your quick zucchini and cheese galette is ready for the table.
Slice a big piece and enjoy! Yum!
Notes on Quick Zucchini and Cheese Galette
- You can slice the zucchini even thinner for a quicker bake time. Reduce the bake time by 5 minutes, or until the crust is golden brown.
- The galette can be served warm or at room temperature
- It tastes delicious topped with more grated cheese, arugula, sliced tomatoes or other microgreens.
- The galette can be augmented with ham, bacon or other sliced meat to make it non vegetarian.
- For a complete meal, serve sliced galette with soup and a small side salad.
- Uneaten galette can be kept in an airtight container in the fridge for a few days.
Sprinkled with garlic and paprika Topped with arugula
Quick Zucchini and Cheese Galette
Ingredients
Crust
- 1½ cup All Purpose Flour
- ½ tsp salt
- 8 Tbs unsalted butter, very cold, grated or cut into small pieces
- ¼ cup Greek yogurt, or sour cream
- 5 Tbs water, very cold
Filling
- 1 large zucchini, sliced into ¼" thick
- salt for zucchini
- ½ cup grated parmesan cheese
- ½ cup ricotta cheese
- ¼ cup shredded mozzarella cheese
- ¼ cup shredded cheddar cheese
- 1 egg. lightly beaten
- 1 tsp garlic, minced
- salt and fresh ground black pepper to taste
- 1 Tbs olive oil
Finishing
- 1 large egg, beaten with 1 Tbs water
- 1 tsp paprika and/or chilli powder(optional)
Instructions
Crust
- Start by making the crust. Whisk together flour and salt to combine. Add grated butter and work in the butter until the mixture resembles coarse breadcrumbs. Add yogurt and water and stir until everything comes together into a dough. Pat into a ball. Wrap with cling wrap and chill in the fridge for 30 minutes.
Filling
- When the dough is chilling, prepare the zucchini. Slice into ¼" disks and place on top of a pan, lined with a clean kitchen towel or paper towel. Sprinkle salt on top of zucchini and let sit for 20 minutes to draw out the water.
- In a small bowl, mix all the cheese with lightly beaten egg, minced garlic, salt and black pepper. Set aside.
Assembling
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Lightly flour a work surface. Roll out chilled dough into approx 12" circle. Transfer to the prepared baking sheet.
- Spread out the cheese mixture evenly over the dough, leaving approx 2"border.
- Pat dry the zucchini slices. Arrange the zucchini in a overlapping manner, starting from the outside working in a concentric circle. Fold the border into the center. Drizzle the olive oil evenly over the top of the zucchini.
- Brush eggwash over the exposed dough. Optional: sprinkle with paprika or chilli powder
- Bake in preheated oven for 30 minutes. Crust should be golden brown. Remove from oven, cool for 10 minutes before serving!
Notes
- You can slice the zucchini even thinner for a quicker bake time. Reduce the bake time by 5 minutes, or until the crust is golden brown.
- The galette can be served warm or at room temperature
- It tastes delicious topped with more grated cheese, arugula, sliced tomatoes or other microgreens.
- The galette can be augmented with ham, bacon or other sliced meat to make it non vegetarian.
- For a complete meal, serve sliced galette with soup and a small side salad.
- Uneaten galette can be kept in an airtight container in the fridge for a few days.
This recipe was adapted from my favorite reference site, King Arthur Baking. Here’s a link to the inspiration recipe: https://www.kingarthurbaking.com/recipes/savory-zucchini-galette-recipe
More fab ideas:
If you love colorful veggies, please check out this Colorful And Happy Veggie Blossom Tart. It tastes delicious and tastes amazing. It makes my mouth happy eating this colorful dish!
Have you tried these delicious Cinnamon Rolls? They are soft, fluffy and so ooey gooey it’s impossible to eat just one. I think they taste amazing with a cup of black coffee or tea!
For a quick bake full of flavor, please check out my favorite Quick and “Bursting with Blueberries” Scones. Its lusciously lumpy filled with blueberries.
